Bits of crystalized ginger and cooked Granny Smith apple dot the dough of these buttermilk scones.
Granny Smith & Ginger Scones
Serves: approximately 12
Ingredients
- 3 cups all-purpose flour
- 1⁄4 cup granulated sugar, divided
- 4 teaspoons baking powder
- 1⁄2 teaspoon fine sea salt
- 1⁄2 cup cold unsalted butter, cubed
- 1 cup cold whole buttermilk
- 1⁄2 cup chopped Baked Apple (recipe follows)
- 1⁄4 cup lightly packed minced crystalized ginger
- 1 teaspoon fresh lemon zest
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Using a fork, stir in buttermilk, Baked Apple, ginger, and lemon zest just until a dough begins to come together. Using hands, gently bring dough together in bowl.
- Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 3 to 4 times. Using a rolling pin, roll out dough to a 3⁄4-inch thickness. Using a 2 1⁄4-inch round cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps as necessary. Place scones, evenly spaced, on prepared baking sheet. Freeze scones until firm, approximately 15 minutes.
- Brush tops of scones with beaten egg and sprinkle with remaining 1 tablespoon sugar.
- Bake until scones are golden brown, 16 to 20 minutes. Let cool on baking sheet for 5 minutes. Serve warm or at room temperature.
Baked Apple
Serves: approximately 1⁄2 cup
Ingredients
- 1 Granny Smith apple
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- Using a mandoline or a large sharp knife, cut apple into thin (approximately 1⁄8-inch thick) slices. Lay apple slices in a single layer on prepared baking sheet.
- Bake until apple slices are tender and tops are dry, 8 to 10 minutes, being careful not to overbake. Let cool completely on baking sheet before chopping. Use immediately, or place in an airtight container, refrigerate, and use within 3 days.
